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Mashed Potatoes 'n' Brussels Sprouts Recipe

Tired of eating the same old mashed white potatoes? Try this tasty recipe. These potatoes are fluffy and delicious.

TOTAL TIME: Prep: 30 min. Cook: 20 min.YIELD:6-8 servings

Ingredients

3 pounds potatoes (about 9 medium), peeled and quartered

2 cups fresh or frozen brussels sprouts

2 garlic cloves, peeled

1/2 cup half-and-half cream

2 tablespoons butter

2 teaspoons chicken bouillon granules

1 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon pepper

Directions

1.Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

2. Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender.

3. Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.
Yield: 6-8 servings.